The Effect of Drying Parameters on the Quality of Pork and Poultry-Pork Kabanosy Produced according to the Traditional Specialties Guaranteed Recipe

The Effect of Drying Parameters on the Quality of Pork and Poultry-Pork Kabanosy Produced according to the Traditional Specialties Guaranteed Recipe

The aim of this study was to determine the effect of differentiated air relative humidity during the drying process on selected quality features of TSG (traditional specialties guaranteed) pork and poultry-pork kabanosy. After heat treatment and 24-hour cooling at 4–6°C, the products were placed in...

Πλήρης περιγραφή

Λεπτομέρειες βιβλιογραφικής εγγραφής
Κύριοι συγγραφείς:	Marta Chmiel, Lech Adamczak, Katarzyna Wrońska, Dorota Pietrzak, Tomasz Florowski
Μορφή:	Άρθρο
Γλώσσα:	English
Έκδοση:	Hindawi-Wiley 2017-01-01
Σειρά:	Journal of Food Quality
Διαθέσιμο Online:	http://dx.doi.org/10.1155/2017/1597432

Παρόμοια τεκμήρια

Estimation of Chemical Composition of Pork Trimmings by Use of Density Measurement—Hydrostatic Method
ανά: Lech Adamczak, κ.ά.
Έκδοση: (2020-04-01)

Effect of Differentiated Relative Humidity of Air on the Quality of Traditional Speciality Guaranteed “Krakowska Sucha Staropolska” Sausage
ανά: Marta Chmiel, κ.ά.
Έκδοση: (2022-03-01)

Chemical Composition of Edible Ostrich Offal
ανά: Lech Adamczak, κ.ά.
Έκδοση: (2017-10-01)

Changes in Quality Features of Pork Burgers Prepared with Chokeberry Pomace During Storage
ανά: Aneta Cegiełka, κ.ά.
Έκδοση: (2025-02-01)

Quality Aspects of Designing Prohealth Liver Sausages Enriched with Walnut Paste
ανά: Tomasz Florowski, κ.ά.
Έκδοση: (2022-12-01)

Gaining the edge in pork and poultry production : enhancing efficiency, quality and safety /
ανά: Taylor-Pickard, J. A. (Julie A.), κ.ά.
Έκδοση: (2007)

Analysis of characteristics and energy consumption of microwave drying of pork
ανά: CHEN Peng-fei, κ.ά.
Έκδοση: (2022-07-01)

Heat/Cold Stress and Methods to Mitigate Its Detrimental Impact on Pork and Poultry Meat: A Review
ανά: Tomasz Lesiów, κ.ά.
Έκδοση: (2024-04-01)

Effect of High-Pressure Processing and Long-Time Storage on Color, Lipid Oxidation, and Free Amino Acids Profile of Beef
ανά: Marta Chmiel, κ.ά.
Έκδοση: (2025-02-01)

Analysis of the Correlation Between the Freshness Indices of Pork and its Pork Exudate
ανά: Hu Yunfeng, κ.ά.
Έκδοση: (2019-06-01)

Pork bellies (poster)
ανά: Theatre Centre, TC

The content of iodine in pork
ανά: I. Herzig, κ.ά.
Έκδοση: (2005-12-01)

Effect of Dry Aging of Pork on Microbiological Quality and Instrumental Characteristics
ανά: Helena Veselá, κ.ά.
Έκδοση: (2024-09-01)

Laparoscopic management of rare smoked dry pork bezoar in the stomach
ανά: Subhash Khanna, κ.ά.
Έκδοση: (2023-01-01)

The Impact of the Fresh Pork Display Lamps on the Sensory Response of Consumers to Fresh Pork
ανά: Yixuan Liu, κ.ά.
Έκδοση: (2024-06-01)

<i>Listeria monocytogenes</i> Challenge Testing of Ready-to-Eat Uncured Vacuum-Packed Pork Bars with Dried Plasma
ανά: Paweł Pniewski, κ.ά.
Έκδοση: (2024-12-01)

Quality Traits and Nutritional Value of Pork and Poultry Meat from Animals Fed with Seaweeds
ανά: David Miguel Ribeiro, κ.ά.
Έκδοση: (2021-12-01)

Antimicrobial Resistant Pathogens Detected in Raw Pork and Poultry Meat in Retailing Outlets in Kenya
ανά: Patrick Muinde, κ.ά.
Έκδοση: (2023-03-01)

Effect of the addition of different forms of rosemary (Rosmarinus officinalis L.) on the quality of vacuum-packed minced pork
ανά: Śmiecińska Katarzyna, κ.ά.
Έκδοση: (2024-09-01)

Differences in pork myosin solubility and structure with various chloride salts and their property of pork gel
ανά: Hyun Gyung Jeong, κ.ά.
Έκδοση: (2023-09-01)

Balance sheet of pork production and consumption in Nagaland: Implications for strengthening of pork value chain
ανά: MAHAK SINGH, κ.ά.
Έκδοση: (2021-08-01)

Review of pork and pork products as a source for transmission of methicillin-resistant Staphylococcus aureus
ανά: Aswin Rafif Khairullah, κ.ά.
Έκδοση: (2022-12-01)

The Effects of Extracts from Buckwheat Hulls on the Quality Characteristics of Chicken Meatballs during Refrigerated Storage
ανά: Dorota Pietrzak, κ.ά.
Έκδοση: (2022-09-01)

The Assessment of the Possibility of Using Yellow Mealworm Powder in Chicken and Pork Pâté Production
ανά: Radosław Bogusz, κ.ά.
Έκδοση: (2024-10-01)

Comparison of innovative and non-invasive methods in estimating the fat content in pork trimmings
ανά: Krzysztof Dasiewicz, κ.ά.
Έκδοση: (2017-06-01)

Dried soy tofu powder effects on frankfurters and pork sausage patties /
ανά: 204138 Ho, Kai-Lai G., κ.ά.

THE REASONABILITY OF BLUEBERRY CONCENTRATED JUICE APPLICATION IN THE MANUFACTURE OF DRY-CURED PORK
ανά: Oksana A. Kovaleva, κ.ά.
Έκδοση: (2018-09-01)

Effect of Lotus Leaf Powder on the Flavor of Dried Minced Pork Slices
ανά: DU Mingjing, TANG Cheng, LIU Chaofeng, XIAO Ran, ZHOU Yu, CHEN Conggui
Έκδοση: (2024-08-01)

Effect of different drying methods on the edible quality of Tibetan pork jerky
ανά: LIN Hua, κ.ά.
Έκδοση: (2024-03-01)

Effect of taxifolin on physicochemical and microbiological parameters of dry-cured pork sausage
ανά: Anita Rokaityte, κ.ά.
Έκδοση: (2019-10-01)

Evaluation of Drying Characteristics and Quality Attributes for Microwave Vacuum Drying of Pork Skin Crisps
ανά: Yuangang Li, κ.ά.
Έκδοση: (2024-12-01)

Pork Retail Identification Cuts
ανά: Brian J. Estevez, κ.ά.
Έκδοση: (2017-12-01)

Fresh, chilled and frozen pork
ανά: 982 SIRIM

Pork Retail Identification Cuts
ανά: Brian J. Estevez, κ.ά.
Έκδοση: (2017-12-01)

Pork Retail Identification Cuts
ανά: Brian J. Estevez, κ.ά.
Έκδοση: (2017-12-01)

Price trends in the pork market
ανά: Nataliia Kopytets, κ.ά.
Έκδοση: (2022-10-01)

Conformation and meatiness of pork belly
ανά: L. Vališ, κ.ά.
Έκδοση: (2005-03-01)

SERBIAN PORK MARKET ANALYSIS
ανά: Marija Jeremić, κ.ά.
Έκδοση: (2018-12-01)

The impact of stress on the quality of pork
ανά: I. Y. Stronskyi, κ.ά.
Έκδοση: (2021-03-01)

RESEARCH ON PORK MARKET IN ROMANIA
ανά: Elena SOARE, κ.ά.
Έκδοση: (2015-04-01)